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Good Food, Good Friends and.... actually, no, just [Food Thread]

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I'm pretty sure Lodge is alright and target sells it. The only thing I would be iffy on from a box store is enameled cast iron, I've read a lot of really shitty reviews of Lodge's enamel line, as much as I'd love to pay less than a third of the cost of better brands. Their non-enamel seems to be totally fine though.

Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.

Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.

Stick the chicken in the fridge and leave it the fuck alone for an hour.

Next, turn on an oven 180 +273 degrees using the one true units and boil a pot of water.

Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.

Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.

Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.

After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.

so I bought this course from Craftsy (love love love) with peter reinhart doing artisan breads. sadly for me, most of these breads are white flour based. so I asked him a question (which he answered promptly) and he mentioned that he had published a book all about whole wheat bread.

somebody needs to buy me this please i will love you forever kiss kiss.

heres how i see it being a total win situation for you
1. stay with your wife while she dog sits. this wins husband points since she knows its out of your comfort zone
2. have sex all over her friends house so that the next time you see her friend look at you condescendingly, you can wink back knowing you did the freaky deaky where she eats her cheerios.

Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.

I either butterfly and flatten it, or roast it upside down for the first thirty minutes and then flip it for the last bit. Same effect.

Hey Seattle people, have any of you tried beers from Elysian ? Specifically their Night Owl pumpkin ale? My local beer guy's got one case left and I haven't gotten any pumpkin ale yet but I'd like to know how it is.

Imma cook up a batch of chili and cornbread this weekend for NFL probably. I have a template I work with for the chili, but no actual amounts.

Everything is pretty normal in the chili, except for a few surprises I always use. The chili cooks over 6 hours in a slow cooker, so I generally adjust the flavors on an hourly basis, and add a couple of potatoes to soak up salt if it is too salty (throw out the potatoes after cooking).

Surprise ingredients:
Spicy italian sausage (unsheathed and browned)
Dark brown sugar (used at first just to cut the heat if necessary)
Chipotle peppers - the smokier the better
Hand-mashed heirloom tomatoes (the meatier the better) - Tomatoes can totally make or break a chili
Sriracha sauce
A little cumin (so good)

I've seen some pretty 1 dimensional chili in my day. Using just ground beef or beef cubes instead of sausage, or just using red pepper flakes and cayenne for heat instead of using smokier, more creative sources. And cumin is a requirement for awesome chili, yeah, but so many people don't use it. Also my last secret ingredient is some shavings off of a Contra NES cartridge, but I really try to keep that one secret.

Have you ever tried putting seafood in a chili? That might be interesting and jambalaya-ish.

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lonelyahavaMortius is correctMove to New ZealandRegistered Userregular

Anyone got any experience making their own mayonnaise, or particular recipes for doing so that don't involve a working blender?

The recipes I've glanced at talk about adding oil drop by drop, claiming that it will go OMGTERRIBAD wrong if you add it too quickly, which concerns me because I don't have the best steady hands for delicate things like that, and if it's that big a deal I'd probably sooner not stress myself out over it.